Bloody Mary Pasta


PREP TIME 15 minutes
COOK TIME 10 minutes


1 tbsp Pukara olive oil
2 garlic cloves, finely diced
2 shallots, finely diced
400g prawn meat
3 celery stalks, chopped
2 tsp Fangs chilli sauce
30ml vodka
Juice of 1 lemon
400g tinned tomatoes, diced
1 tsp black pepper
150g Barilla spaghetti, precooked to packet instructions

To serve;
¼ cup bread crumbs
Baby celery leaves


Step 1
In a pan over medium heat, add olive oil, garlic and shallots and sauté for 1-2 minutes. Add prawn meat and half of the celery, sauté for a further 2 minutes.

Step 2
Add chilli sauce, vodka, lemon juice and tinned tomatoes. Continue to cook for another 5 minutes. Add remaining celery, black pepper, and a pinch of salt, stir to combine.

To serve, top with bread crumbs and garnish with baby celery leaves.